Cherry and almond loaf
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Easy
- June 2005
-
Serves 10
-
Takes 20 mins to make and 50 min to bake
This delectable cherry and almond loaf cake is an old-school afternoon treat that’s just begging to be enjoyed with a cup of tea. It will keep in a cake tin for up to a week or can be frozen in slices for whenever you need something sweet.
For another classic loaf cake, try James Martin’s lemon drizzle cake recipe.
- Calories
- 404kcals
- Fat
- 22.1g (9.2g saturated)
- Protein
- 6.5g
- Carbohydrates
- 47.9g (36.5g sugar)
- Salt
- 0.5g
Ingredients
- 150g spreadable butter, at room temperature, plus extra to grease
- 150g glacé cherries, washed, dried and quartered
- 125g natural coloured almond paste, cut into 1cm cubes
- 150g self-raising flour
- 150g golden caster sugar
- 3 medium eggs, beaten
- 75g ground almonds
- Zest and juice of 1 small lemon
- 25g flaked almonds
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper.
- Mix the cherries and almond paste with a tablespoon of flour to lightly coat. Set aside. Put the butter, caster sugar, eggs, ground almonds, remaining flour, lemon zest and juice in a large mixing bowl. Beat with a wooden spoon until just smooth. Fold in the cherries and almond paste.
- Spoon into the loaf tin, level the surface and sprinkle with flaked almonds. Bake for 50 minutes in the oven, or until a skewer inserted into the centre comes out clean. Turn out to cool on a wire rack.
delicious. tips
Leave out the almond paste if you prefer a plainer cake, and feel free to use undyed cherries or a mix of dried cranberries, blueberries and cherries.
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If your skewer touches the almond paste it will not come out clean!
Hi Roy, the skewer might be sticky, at most, but not wet. It should be clear to tell the difference between raw batter and the almond paste. I hope that helps.